CAJ | 학술논문

以小米粉和小麦粉为主要原料,采用一次发酵法制作营养型面包,采用粉质仪、拉伸仪和糊化仪对制作面包的原料小麦粉及混合粉进行工艺性能的分析.采用单因素和正交试验,通过对小米营养面包成品进行质构特性的测定及感官品质的鉴定,确定了小米营养面包的最佳制作配方及工艺.结果表明:水的添加量对面包烘焙品质的影响最大,其次是小米粉添加量、糖的添加量和发酵时间.制作小米营养面包的最佳配方及工艺为:以小麦粉为基准,小米粉添加量20%、水的添加量45%、糖的添加量20%、发酵时间2.5 h.另外还对小米营养面包的保存期限进行了研究,以最佳配方及工艺制作的小米营养面包在夏季常温下可保质7d.
이소미분화소맥분위주요원료,채용일차발효법제작영양형면포,채용분질의、랍신의화호화의대제작면포적원료소맥분급혼합분진행공예성능적분석.채용단인소화정교시험,통과대소미영양면포성품진행질구특성적측정급감관품질적감정,학정료소미영양면포적최가제작배방급공예.결과표명:수적첨가량대면포홍배품질적영향최대,기차시소미분첨가량、당적첨가량화발효시간.제작소미영양면포적최가배방급공예위:이소맥분위기준,소미분첨가량20%、수적첨가량45%、당적첨가량20%、발효시간2.5 h.령외환대소미영양면포적보존기한진행료연구,이최가배방급공예제작적소미영양면포재하계상온하가보질7d.
Took the millet flour and the wheat flour as the main raw materials ,used once zymotechnics to manufacture nutritional breads,used the farinograph, extensograph and amylograph to manufacture the nutritional millet breads the wheat flour as well as the mix powder had carried on the shop characteristics analysis . Single-factor and orthogonal experiments were employed , then through the analysis of physics character and sensory evaluation,the best formula and the craft of the nutritional millet breads was determined. The result indicated that:the water recruitment cured the quality to the bread the influence to be biggest ,next was the millet flour recruitment、the sugar recruitment and the fermentation time. The manufacture nutritional millet breads best formula and the craft were:millet flour 20%,water 45%,sugar 20%,fermentation time 2.5 h. Moreover had also conducted the research to the nutritional millet breads storage life ,might guarantee nature 7 days by the best formula and the craft manufacture millet nutrition breads under the summer normal temperature.